For the sauce
2 cups fresh or frozen raspberries
1 tablespoon light brown sugar
1 tablespoon water
For the pancakes
3/4 cup whole-wheat pastry flour
1/2 cup almond meal or finely ground almonds
2 tablespoons unsweetened natural cocoa powder
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup low-fat milk (1 percent)
2 large eggs
1 tablespoon canola oil, plus more for the pan
1 teaspoon pure vanilla extract
1/3 cup dark (bittersweet) mini chocolate chips (may substitute finely chopped dark chocolate)
1 teaspoon confectioners’ sugar
11/2 cups fresh raspberries
For the sauce: Combine the berries, light brown sugar and water in a small saucepan over medium-high heat. Once the mixture comes to a boil, reduce the heat to medium and cook for 3 to 5 minutes, stirring a few times, until most of the berries have lost their shape. Transfer to a blender; remove the center knob in the lid so steam can escape. Place a paper towel over the top to avoid splash-ups; puree until smooth, then strain through a fine-mesh strainer. The yield is about 3/4cup. If you’re serving the sauce right away, transfer to a bowl; if not, pour into an airtight container and refrigerate (for up to 4 days).
For the pancakes: Whisk together the flour, almond meal, cocoa powder, light brown sugar, baking powder and salt in a mixing bowl. Beat together the milk, eggs, the tablespoon of oil and the vanilla extract in a large liquid measuring cup, then pour that mixture into the flour mixture, stirring to incorporate. Fold in the chocolate chips.
Brush a large nonstick griddle or skillet with a little oil and heat it over medium heat.
Working in batches of two or three, ladle a scant 1/4 cup of the batter (per pancake) onto the hot griddle or skillet. Cook for 11/2 to 2 minutes or until the pancakes begin to look dry and bubbly around the edges, then flip and cook for about 11/2 minutes on the second side; some of the mini chips will be melted and should look set. Stack on a plate and cover loosely to keep warm while you repeat to use all the batter, adding a bit of oil as needed for subsequent batches.
To serve, drizzle about 2 tablespoons of the raspberry sauce on each plate. Top with 2 pancakes and garnish with a sprinkling of confectioners’ sugar and some fresh raspberries.
Makes 6 servings
Per serving: Calories 350; Total Fat 19g (Saturated fat 4g); Carbohydrates 40g; Dietary Fiber 7g; Protein 10g; Cholesterol 65mg; Sodium 170mg
Copyright Ellie Krieger 2016 All rights reserved
Photo credit Deb Lindsey www.deblindsey.com